Iranian cuisine - Quiz
A) Pomegranate powder and dates B) Lemon juice and butter C) Rice and garlic D) Saffron and rosewater
A) Meat and pomegranate powder B) Doogh and khoresh C) Liver and heart D) Fried rice flour and nuts
A) Tabriz meatballs B) Shekerbura C) Pichagh D) Joshpara
A) Tanurche B) Reshteh khoshkar C) Khorasan's shekarpare D) Koluče
A) Fish and rice B) Meat and dates C) Butter and lemon juice D) Milk and jam
A) Gilan B) Fuman C) Tabriz D) Makran
A) Steamed with rice B) Boiled with pomegranate powder C) Grilled in a tanur D) Fried in a frittata
A) Smoked fish B) Medlar C) Caviar D) Doogh
A) Milk B) Garlic C) Lemon juice D) Pomegranate powder
A) Tehran, Qom, and Isfahan B) Azerbaijan, Khorasan, and Baluchistan C) Makran, Fuman, and Tabriz D) Gilan, Mazanderan, Alborz, and Golestan
A) Khorasan B) The Caspian coast C) Baluchistan D) Azerbaijan
A) With fried rice flour dough B) With pomegranate powder C) With milk and jam D) With liver and heart
A) In frittatas or with lavash and butter B) Steamed with rice C) In a khoresh with doogh D) Fried with lemon juice
A) Caspian kutum B) Smoked Mahi doodi C) Tabahag D) Joshpara
A) Grilled in a tanur B) Served in a frittata C) Steamed together with rice D) Fried with butter
A) Makran B) Mazanderan C) Fuman D) Tabriz
A) Dates and meat B) Cheese and garlic C) Liver and heart D) Sugar and nuts
A) Joshpara B) Tabahag C) Jaqul baqul D) Konos
A) 7th century B) 16th century C) 400 BC D) 1979
A) Tehran B) Shiraz C) Isfahan D) Tabriz
A) A tea-based drink B) Saffron ice cream C) A type of cookie D) A rose water soup
A) 7th century B) 16th century C) 400 BC D) 1979
A) Wine B) Araq sagi C) Tea D) Coffee
A) A sediment of grounds B) Added cinnamon sticks C) Rose water infusion D) A frothy milk top
A) Religious ceremonies B) Medical purposes C) Daily breakfast D) Military energy
A) Rubaiyat B) Golestan C) Shahnameh D) Divan-e Hafez
A) Jews B) Christians C) Zoroastrians D) Iranian Azeris
A) Shirazi wine B) Tehrani wine C) Kurdish wine D) Tabrizi wine
A) Winter wine B) Raisin spirit C) Saffron alcohol D) Doggy distillate
A) 40% B) 65% C) 50% D) 80%
A) Barley B) Grains C) Raisins D) Dates
A) Achaemenid Empire B) Qajar Empire C) Sassanid Empire D) Safavid Empire
A) Southern Iran B) Northern Iran C) Central Iran D) Western Iran
A) Foreign merchants B) Farmers C) Nomads D) The wealthy
A) Barley B) Corn C) Bread D) Potatoes
A) White-grain B) Long-grain C) Black-tail D) Sweet-smelling
A) Doodi B) Anbarbu C) Champa D) Tarom
A) Arborio B) Gerde C) Basmati D) Jasmine
A) Lenjan County B) Shiraz C) Tarom County D) Tehran
A) Isfahan B) Tarom County C) Lenjan County D) Tabriz
A) Maize B) Wheat C) Sorghum D) Rye
A) 1624 B) 1521 C) 1597 D) 1501
A) 30 B) 6 C) 26 D) 22
A) 20 through 26 B) 23 through 26 C) None are missing D) 1 through 4
A) 26 years B) 50 years C) 76 years D) 100 years
A) Abbas I B) A nameless nobleman C) Ismail I D) The Abbasid Caliph
A) 6 B) 26 C) 12 D) 4
A) They contain only extinct ingredients B) They do not differ significantly C) They exclusively use imported ingredients D) They are completely different
A) Ash B) Fesenjan C) Kebab D) Tahchin
A) The history of Persian agriculture B) A master chef C) Table manners for the nobility D) The medicinal properties of herbs
A) More precise B) Identical C) Exclusively oral instructions D) Not as detailed
A) Mesopotamian cuisine B) Mughal cuisine C) Sassanid cuisine D) Persian cuisine
A) Basil B) Fenugreek C) Oregano D) Rosemary
A) Apples B) Blueberries C) Bananas D) Barberries
A) Los Angeles B) Chicago C) New York D) Seattle
A) Mexican cuisine B) Australian cuisine C) Scandinavian cuisine D) Caucasian cuisine
A) Cranberries B) Pineapple C) Quince D) Mango
A) Onion B) Pumpkin C) Carrot D) Eggplant
A) Unripe grapes B) Rose petals C) Toasted sesame seeds D) Dried dates
A) Prunus mahaleb seeds B) Dried lime C) Elettaria seeds D) Crocus sativus flower
A) Parsley B) Cilantro C) Persian hogweed D) Shevid
A) Advieh B) Limu amani C) Mahleb D) Golpar
A) From steeped rose petals B) From toasted ground hulled sesame seeds C) From crushed dried limes D) From boiled green beans
A) A meat broth B) A fresh herb C) A type of squash D) Dried lime
A) Rose water B) Pumpkin C) Sour grapes D) Dates
A) Chelow kabab B) Dizi C) Kateh kebab D) Shole qalamkar
A) Dami method B) Kateh method C) Polow method D) Hodge-podge method
A) Ash B) Khoresh C) Polow D) Dami
A) Dizi B) Khoresh C) Shole qalamkar D) Sup e jow
A) Shole qalamkar B) Sup e qarch C) Sup e esfenaj D) Sup e jow
A) Pilaf B) Soup C) Hodge-podge D) Stew
A) Sup e jow B) Shole qalamkar C) Sup e esfenaj D) Sup e qarch
A) dande kabāb B) kibbeh C) sib polow D) xoreš-e tare
A) tomato paste B) lamb C) chives D) potatoes
A) xoreš-e tare B) dande kabāb C) sib polow D) chegderme
A) sweet B) spicy C) bland D) sour
A) North Khorasan B) Golestan C) western Kurdistan D) southern Khuzestan
A) haleem B) kibbeh C) taftan D) pache
A) sofre B) sarshir C) taarof D) sabzi khordan
A) a fermented sauce B) a breakfast dish C) an etiquette practice D) a tablecloth
A) to avoid implying the host's hospitality was meager B) to show they have finished the meal C) because they are following a religious rule D) to save it for the next meal
A) only once B) at least five times C) at least three times D) never
A) the eldest family member B) the guest C) the host D) the children |
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